New year greetings to one and all. One more year has gone by.. In my part of the world, there are a few more hours to ring in the new year, but for others the celebrations are on or they have already stepped into 2011. Anyway no great celebrations on at our end. I am just taking a moment to make a note of all the positive things and the not so great things that have happened in this past year. All of us would have made lots of mistakes and learnt a lot from them. So lets get ready to make new mistakes and learn some more new things in the coming year!! Some make resolutions and break them.. I personally don't believe in this 'resolution making' as it has become just a ritual with no great conviction. So the real conviction to do something positive has to happen when we fully willingly want to make a change. So Lets move forward with a positive attitude to make ourselves better!!

So here is something healthy to ring in the new year!!

After trying Cranberry Dal and Cranberry Pulihora, it is time for Cranberry Chutney. I find cranberries to be very adaptable to our Indian cuisine because of their tartness. I also appreciate the health benefits of these cuties which are widely discussed in depth here. Here is the recipe for cranberry chutney which we all enjoyed ..

Ingredients - 

Cranberries 3 cups
Green Chillies 5-6
Coriander leaves chopped 3 Tbsp
Garlic cloves 2 (Optional)
Salt as needed
Sugar/Jaggery 1 tsp (Or as needed)
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 2 tsp, Mustard seeds 1 tsp, Fenugreek seeds a pinch, Red Chillies 1-2, Hing couple pinches)

Method Of Preparation - 

In a sauce pan, add oil and the rest of the seasoning. After the mustard seeds start to crackle and the dals are brown, add green chilies and washed cranberries.

After about 5-6 min the cranberries tend to become mushy and thats when is the right time time to add salt, sugar, coriander leaves and chopped garlic.

Switch off the flame and let the mixture cool. Make a coarse paste adding a little water if necessary upon cooling. 

Adjust the taste and serve with hot rice and ghee.

Preparation Time 15 min
Makes 1 cup

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Posted by Harini on Friday, December 31, 2010

Methi-Tomato Dal is a typical preparation at home. In summers, when Raw mangoes are available I substitute tomato with Mango. For us, Dal is a everyday dish and is kind of a must-have. It is also the main source of protein for us, vegetarians. 

In US, where we live, methi leaves are not always available. So we rely mostly on the frozen leaves. Needless to say, fresh methi leaves in dal is heaven on earth! I don't need to talk about the health benefits of methi leaves as it has been very well established and widely talked about. For a variety, try Methi-Tomato Dal with Masoor Dal. Trust me, it is worth a try!

Methi Tomato Dal with Masoor Dal

Methi Tomato Dal with Toor Dal

Ingredients - 

Fenugreek leaves/Methi leaves chopped 1.5 cups
Toor Dal (Kandi Pappu) / Masoor Dal 1 cup
Tomato chopped 1/2 cup
Salt as per taste
Turmeric 1/4 tsp
Green Chillies 6-7 (or as per taste)
Seasoning (Oil 2 tsp, Mustard seeds 1 tsp, Urad dal 1 tsp, Jeera (Cumin seeds) 1 tsp, Hing couple pinches, 1 dried red chilli, curry leaves)
Lemon Juice 2 tsp or tamarind juice 2 Tbsp

Method Of Preparation - 

Gently clean the leaves well.

In a pressure cooker boil Toor Dal, tomatoes and methi leaves or Masoor Dal, tomatoes and methi leaves.

After the cooker cools down, heat a sauce pan and add oil and the seasoning. After the mustard seeds splutter and the urad dal is brown add the boiled fenugreek leaves and the dal. 

Add chopped green chillies ,turmeric and salt. (If using tamarind juice now is the time to add) 

Let the dal simmer for couple of minutes and (Squeeze in the lemon juice now if not using tamarind juice) serve over hot rice and ghee.

Note - The methi leaves can be sauteed and boiled in the sauce pan along with the seasoning. But I prefer to pressure cook as it is faster and hassle free for me!

Sending this simple Dal to 'MLLA #30' hosted by Priya Mitharwal and initiated by Susan and also to 'Anyone Can Cookhosted by Umm Mymoonah.

Serves Approx 4 Adults

Preparation Time 35 min

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Posted by Harini on Thursday, December 30, 2010

It is typically known as Senagabedala Payasam in our native jargon. Senaga Bedalu = Senaga Pappu or Chana Dal. Senagabedala Payasam is traditionally prepared for festive occasions. Also it is my brother's favorite (and mine too) and my mom makes it for him on demand. During Diwali, he was with my parents and Amma made it for him and he was describing the heavenly taste of this payasam when I called to wish him(sigh..) . To be honest, I truly felt jealous that my brother was enjoying the payasam and I am missing out on it.  Thats when I thought I should make Senagabedala payasam as soon as possible. Nevertheless I prepared this delicious payasam when we performed Satyanarayan puja at home and invited friends for dinner few days back. It felt very good to be sharing this favorite dessert of mine with friends!

Ingredients -
(I have reduced the measurements here cos I made it for about 30 people and those measurements would be ridiculous!)

Chana Dal 3/4 - 1 cup
Milk 5 cups
Sugar 1 1/4 cups
Dry Nuts Powder (Walnut, Almonds, Cashew 6-7 each) (Optional)
Coconut Fresh/Frozen Grated 1/2 cup
Cardamom powder 1/2 tsp

Method Of Preparation - 

Pressure cook Chana Dal in about 2 cups of water.

In a heavy bottomed pan, boil milk and add the dry nuts powder and grated coconut. 

Add the boiled chana dal and sugar and let the mixture boil for about 10 min. Some might like to mash half of the chana dal for a thicker consistency. I prefer the chana dal as is!!

Traditionally this payasam is made using jaggery. But the jaggery I have at home is breaking the milk so used sugar instead.

Add Cardamom powder and mix well. Garnish with sauteed cashews and raisins (I didn't add the garnish).

Preparation Time 45 min (incl pressure cooking the dal)
Serves 4-5 Adults

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Posted by Harini on Wednesday, December 29, 2010

Navratan Kurma (Korma)

Navratan Kurma (Korma) happens to be my favorite accompaniment with Naan when we go to any Indian restaurant. 

Though I am aware of the calories loaded in this rich tasting gravy, I tend to exempt this particular gravy from the 'do-not eat' list occasionally! I have made this gravy using the recipe by Vah Chef umpteen number of times and it turns out good all the time. 

I didn't make this curry for a long time now and so didn't get the opportunity to blog about this delicious curry. I used low fat home made paneer, substituted half of cashews with peanuts for the gravy and tweaked the masala powders per our taste.

Ingredients - 

Potatoes (Alu) Diced 2 cups
Carrots Diced 2 cups
Green Beans 1 inch pieces 1 cups
Green Peas 1/2 cup
Cauliflower Florets 1 cup (Optional) (I didn't use it here)
Paneer Cubed and Sauteed 15 pieces (I used fresh home made paneer from low fat milk)
Almonds Roasted and Chopped 2 Tbsp
Cashews Roasted and Chopped 2 Tbsp
Raisins 1/2 cup
Pineapple Chunks 1 cup
Pomegranate Seeds 1/2 cup (optional for garnish) (I didn't use it here)
Turmeric 1/4 tsp
Dhania-Jeera Powder 1 tsp (Optional)
Mirchi Powder 1/4 tsp (Optional)
Garam Masala 1/4 tsp (Optional)
Anardana(Pomegranate) Powder 1/4 tsp (Optional)
Cream 2-3 Tbsp (I used Whipped Cream)
Salt as per taste
Seasoning (Oil 1 Tbsp, Shajeera 1 tsp, Cloves 4-5, Cinnamon 1 Inch Piece, Cardamom 2, Bay Leaf 1)
For the Gravy-
Onions Chopped and Sauteed 1 cup
Cashews and Peanuts Boiled 2 Tbsp each  (I microwaved for a minute in 1/2 cup of water)
Green Chillies 2 -3 
Ginger 1 Inch Piece
Garlic 2 Cloves

Navratan Kurma (Korma)

Method Of Preparation - 

In a sauce pan, add all the chopped vegetables and sufficient water and boil them.

Make a paste of the ingredients needed for the gravy.

In a heavy bottomed pan, add oil and the rest of the seasoning. After the cloves give out a nice aroma, add the gravy paste and a little water if required.

Saute the paste until the oil separates under a low flame and add turmeric, dhania-jeera powder, salt and mirchi powder.

Add in the boiled vegetables and Sauteed Paneer. Also add anardana powder and garam masala to taste. 

Now is the time to add the pineapple chunks, roasted almonds, roasted cashews and raisins.

Mix in the whipped cream gently and let simmer for about 2-3 min.

Garnish with coriander leaves, any nuts and pomegranate seeds. I didn't have pomegranate seeds at home so omitted. 

Serve with Naan, Roti, Pulao or Plain Rice.

Preparation Time 45 min 
Serves 4-5 Adults

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I must have been bitten by a 'sugarless' bug. These days, I am tempted to try out new recipes the sugarless way! This Bread-Dates Laddu happens to be one of the many (?). I had these bread slices which were unused for quite some time and since they are a  little hard, no one at home even thinks of making use of those slices for breakfast in some way or the other(I can't have bread for breakfast ever!! Home made breads are a totally different issue!). And a fresh bread loaf arrives home. I have been helplessly watching those leftover slices and suddenly I remembered Amma telling me about some recipe for bread laddu. Since it was middle of the night for them in India, I decided to try it out my way and get the recipe from amma later. So the experiment ..

Ingredients - 

Bread 5-6 Slices (I used the honey-wheat bread)
Fresh Dates 15 nos
Cinnamon Powder 1/4 tsp (Optional)
Cardamom Powder 1/4 tsp
Mixed nuts Powder (Almonds, Cashews and Walnuts 5-6 each)
Milk 1/2 cup
Ghee / Clarified Butter 1-2 tsp
Coconut Powder for garnish

Method Of Preparation - 

Toast the bread slices (to a light brown color) and cool them. I am thinking whether this step is necessary at all.  

Grind the toasted bread slices into a coarse powder. (Don't add water/milk now.)

Grind the fresh dates with milk adding it gradually. Make a fine paste.

In a mixing bowl, add the bread powder, cinnamon powder, cardamom powder, mixed nut powder and mix well.

Add the dates-milk paste and mix well.

Add the Ghee and mix well to form a stiff dough. (I wanted to make these without ghee but the dough was unmanageable so added it in the last minute) Make equal portions of the dough and roll them into laddus and garnish with coconut powder. 

I had tough time taking the pictures. My kids were trying to grab these laddus as soon as they saw me getting ready to take a picture!

Verdict -  a super-duper hit with my family! 

These Laddus go to 'Any one can cook' hosted by Umm Mymoonah and 'Celebrate Sweets - Sugarless' at Sara's Corner initiated by Nivedita.

Preparation Time 15 min
Makes 12 Laddus

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Posted by Harini on Monday, December 27, 2010

I am always looking at ways to use any whole grains. After a chanced visit to Deepika's blog, I have come to realize that I have left out many more whole grains untouched. The whole millet family of grains are yet to be explored! So the journey has just begun with Whole grain Bajra Dosa. It is an adaptation from here. Bajra is also known as Pearl Millet/Sajjalu/Bajri.

On my recent trip to India, my MIL planned to make Sajja rotte (Bajre ki Roti) so I could learn and taste it but somehow, it didn't happen. I am sure I am going to attempt making it in the near future. Bajra, as I know is a staple food of the farmers (in India) where it was cheaper than rice. However, today it is ironic that the less nutritious food is cheaper than the nutritious ones. 

Anyway, Bajra is rich in protein, fiber and other micro nutrients. It is suitable for people who are on a gluten free diet. It is diabetic friendly, heart healthy and also good for weight loss.

Ingredients - 

Whole grain Bajra / Sajjalu 1 cup
Urad Dal 1/2 cup
Idli Rava / Idli Rice 1/2 cup
Salt as needed

Method Of Preparation - 

Dry roast the Bajra for about 6-7 min on a medium heat until it turns a light brown and gives out a nice aroma. (I observed that the some of the seeds were even popping into corn !) Turn off the heat. This step is optional but I roasted them anyway as I was not sure about how they would smell later. I feel they would taste/smell the same either way.

Upon cooling, Soak the Bajra and idli rice (if using idli rava, soak it separately for 30 min or so before grinding the grains) mixture along with the Urad dal for about 6-8 hrs.

Grind the soaked grains to a smooth batter just like dosa batter adding as much water as is necessary. 

Add salt and the soaked idli rava to the batter. (Make sure the water in the idli rava is squeezed out).

Let it ferment for 6-8 hrs in a warm place. (I fermented for about 10 hrs cos of the weather!). I observed that the batter didn't rise as much but there was a definite difference in the texture and smell. 

On a  heated tava, pour a ladle ful of batter and spread it in a circular motion to make dosas. Spray some oil if preferred. (I don't add oil to the dosas). Let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. Refrigerate any left over batter.

Serve with any choice of chutney. 

Linking these Dosas to 'Any one can cook' hosted by Umm Mymoonah.

Preparation Time 20 min (Excluding soaking and fermenting time)
Makes about 18 Dosas

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Posted by Harini on Sunday, December 26, 2010

Merry Christmas and Happy holidays!!

What is Christmas without a cake or lets say baked goodies? With neighbors sending in cookies and other baked stuff, I felt I should do my bit of baking for Christmas. So here I am desperate to finish off a few over ripe bananas. Since I am thinking and cooking healthy these days, I planned to make it sugarless. Googled and found different versions of sugarless breads. I concocted my version here. I used bananas and dates to substitute for sugar. Also added a little wheat germ and a little oat flour for some extra nutrition. The resultant bread was a blander version (with just a hint of banana and dates) of a moist cake!! We all love it a little bland also. But for people who need more sweetness , please feel free to add any sweetener of your choice.

Ingredients - 

Dry Ingred - 
Whole Wheat Flour 2 cups
Oat Flour 1/2 cup (Ground Rolled Oats in a spice grinder)
Wheat Germ 1/2 cup
Salt 1/2 tsp
Walnuts Powdered 3/4 cup
Flaxseed meal 2 Tbsp
Baking Powder 1 1/2 tsp
Baking Soda 1 tsp
Fresh Dates chopped finely 10-12 (May increase as per preference)

Wet Ingred - 
Banana Puree 2 cups
Vegetable Oil 1/4 cup
Water 1 cup

Method Of Preparation - 

In a mixing bowl, Add all the dry ingredients and mix well. 

Mix in the wet ingredients and make a smooth batter not so runny though!

I didn't beat the batter but gently mixed without any lumps.

Preheat the oven to 350F and prepare a loaf pan (8 X 4 approx) by lining with wax paper.

Pour the batter and place the loaf pan in the oven. It took me almost 1 hr and 17 min for the bread to be ready! I don't think any of the breads I baked so far took so long. 

I think it is more black than brown on the top :)

Since I baked it when the rest of the family was almost asleep, I don't have the reviews yet. But I did taste a small piece and it tasted good. As I wrote earlier, they sure tasted a little bland but good with any jam/jelly if preferred.

Sending this Bread to 
Celebrate Sweets - Sugarless at Sara's Corner initiated by Nivedita ,
 Champa's Bake Off , 'Cookies and Cakes For Xmas' by Dr Sameena Prathap and
 Suma's Baking event which comes along with an interesting and exciting giveaway.

Preparation Time 15 min ; Baking Time 77 min
Makes a 8X4 loaf  

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Posted by Harini on Saturday, December 25, 2010

Merry Christmas and Happy Holidays to all our readers and visitors!!

May this holiday season bring joy and cheer in all your lives!!

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Posted by Harini on Friday, December 24, 2010
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I first came across these Shirataki Noodles when I saw a particular episode of  'Dr Oz Show' on TV. He was mentioning that these noodles are made from the starch derived from the konjac plant. (The primary component of the konjac root is glucomannan, a soluble dietary fiber.)Apparently these noodles are useful for people who are interested in cutting down their carbohydrates and therefore good for weight loss. These noodles are all fiber and water. Since the traditional noodles are loaded with Carbs, Shirataki noodles make a great alternative so one can enjoy noodles without the guilt.  I later googled and found more about these 'wonder' noodles. These plants are grown in China and Japan and the konjac root is a vegan substitute for Gelatin too. 

Also, this recipe is an adaptation of  'Indonesian Peanut Saute' from Noodles and Company (a restaurant chain). This has been my personal favorite for a few years now and of late I have come to realize that this is loaded with carbs. So I have been looking at alternatives and came to know about Shirataki Noodles. 

Caution - 
Shirataki noodles are very slimy and come in a water filled package found in the produce section placed near Tofu. They come with an awful fishy smell which I personally detested. So I had to wash them for about 5 min in cold running water for the smell to vanish. No clue why they smell so bad before the wash.

Ingredients - 

Shirataki Noodles 1 Pkt (7 oz) (Or any other noodles)
Carrots julienned 1 cup
Beans 1 inch pieces 1/2 cup
Red Capsicum (Bell Pepper) cut into 1 inch thin strips1/2 cup 
Cabbage cut into 1 inch thin strips 1/2 cup
Spring Onions finely chopped 1/2 cup
Tofu extra firm 1 inch cubes 1 cup
Soy Sauce 2 Tbsp
Garlic Salt 2 tsp (or Chopped Garlic  1 tsp )
Broccoli Florets (Optional) 1/2 cups (I didn't use )
Bean Sprouts 1/2 cup (Optional) (I didn't use )
Oil 3 tsp 

For the fiery sauce - 

Walnuts (lightly roasted) little more than 1/4 cup
Sugar /Jaggery 2 tsp (or as needed)
Tamarind juice 2 tsp
Dried Red Chillies 2-3 

Method Of Preparation - 

For the fiery sauce, make a smooth paste of all the ingredients under the ingredients for the sauce with about a cup of water if required.

Wash the slimy noodles in running water until the fishy smell goes away and smells fresh. It is easy to use these noodles if they are cut into smaller pieces.

Boil the washed noodles in about 4-5 cups of water with some garlic salt or garlic cloves or soy sauce for about 2-3 min.

Drain and rinse with cold running water.

Meanwhile, add about a teaspoon of oil to a wok and saute the cubed Tofu until they are golden brown on all sides and keep them aside.

In the same wok, add the remaining oil and the veggies and stir fry them until they are just about cooked. Add the sauteed tofu, soy sauce and the fiery sauce too. Add the required salt.

Cook for about 2 min and gently add the noodles. Mix well so that all the noodles are coated with the sauce. Give it another couple minutes and enjoy the noodles with your preferred garnish. I just squeezed some lemon juice over ours.

Preparation Time 30 min 
Serves 2 Adults

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Cranberries are in season now and we all loved it when I prepared the Cranberry Dal. That led me into thinking that the tartness in the cranberries could be used in pulihora as well. When I asked S (cos he is a great critic of mine!) if he liked the idea, he said he was game to try it out! And so here I am blogging about this fantastic blend of an American fruit in a traditional South Indian Dish!! We couldn't be happier with the resultant rice. But I felt that I should have added a few more cranberries or reduced the rice a little bit as the tartness wasn't enough for my taste so I squeezed a little lemon juice in my plate.

Ingredients - 

Brown Basmati Rice 2 cups (Any rice should be fine)
Cranberries 1 cup
Green Chillies 3-4
Roasted Fenugreek Powder couple pinches
Coconut powder 1 tsp
Turmeric 1/4 tsp
Roasted Sesame seed power 1 Tbsp
Salt as needed
Sugar/Jaggery 1 tsp (Or as needed)
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 2 tsp, Mustard seeds 1 tsp, Peanuts handful, Red Chillies 1-2, Curry leaves 5-6,  Hing couple pinches)

Method Of Preparation - 

Cook rice as per preference. (I just cook it in my electric rice cooker). Spread the cooked rice in a wide mixing bowl allowing it to cool a little. 

In a sauce pan, add oil and the rest of the seasoning. After the mustard seeds start to crackle and the dals are brown, add green chilies sliced lengthwise and washed cranberries.

After about 5-6 min the cranberries tend to become mushy and thats when is the right time time to add salt, sugar, roasted sesame seed powder, roasted fenugreek powder, coconut powder and turmeric.

Switch off the flame and mix it into the rice in the mixing bowl.

Adjust the taste if required and serve.

Linking it to 'Anyone Can Cook' hosted by Umm Mymoonah.

Preparation Time 15 min (If rice is ready!)
Serves 3 -4 Adults

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Posted by Harini on Wednesday, December 22, 2010

S and the kids being very fond of Alu, I end up making some kind of Alu curry  2-3 times in a week. I fall into the 'not so keen about Alu' category. So in trying to keep it healthy I added Chana to Alu and Cauliflower and made this gravy. Needless to say S and the kids had a feast!! And I found adding walnuts and almonds to the gravy imparted a very rich taste to the curry. We enjoyed this along with Vegetable rice and Raita.

Ingredients -

Potatoes cubed 2 cups
Cauliflower Florets 1 cup
Garbanzo Beans / Chana Boiled 1 cup
Onion sliced 1/2 cup
Tomatoes Chopped 1/2 cup + 1/2 cup Pureed
Walnuts  5-6
Almonds 5-6
Ginger-Garlic Paste 1 tsp
Cottage Cheese 2 Tbsp
Mirchi Powder 1 tsp
Dhania-Jeera Powder 1/2 tsp
Garam Masala 1/2 tsp
Turmeric 1/4 tsp
Salt as needed
Seasoning(Oil 2-3 tsp, Shajeera 1/2 tsp, Cloves 4-5 , Cinnamon 1 inch, cardamom pods 1-2)

Method Of Preparation - 

For the gravy - 
Saute the sliced onions in 1/2 tsp oil in a hot sauce pan and keep them aside.

Roast walnuts and almonds and make a paste of them along with the sauteed onions and chopped tomatoes.

Now for the curry - 
In a hot sauce pan, add oil and the rest of the seasoning. Saute them until done.

Add turmeric, mirchi powder and dhania-jeera powder and a splash of water.  Mix well and then add the gravy paste. Add about 2 cups of water to make it a little runny.

Add the remaining chopped tomatoes, cubed potatoes and the boiled chana. Also add some salt, cover with a lid and let the potatoes cook for about 10 min.

Now is the time to add cauliflower florets and let it cook under the steam for about 3-4 min. 

Make a paste of cottage cheese and add it to the curry. Mix well and add garam masala.

Adjust the taste as required and switch off the flame.

Serve it hot with Roti/Naan/Pulao/Biryani.

Sending this delicious curry to 'MLLA #30' hosted by Priya Mitharwal and initiated by Susan.

Preparation Time 40 min 
Serves 4 Adults

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Here I am with the 200th Post of our blog!! We sincerely thank all our readers who take a peek into our kitchens and make our time worthwhile!  Be sure to look out for healthier recipes in our space and continue to visit us ..Thanks to everyone once again! 

I am constantly on the lookout for healthy, whole grain options for breakfast. Thats when I saw this post by Umm Mymoonah and thought it was a great idea to use quinoa in instant idlis. So wasting no time I made these idlis for breakfast the very next day and it was a super hit with the kids as well. I made two batches of idlis with the batter and the second batch (which was made after 10 hrs) tasted much better than the first. It sounded logical to me as the second batch soaked up lot of yogurt and turned out very fluffy and soft too. So I guess a better idea would be to make the batter much ahead for better results. But then they wouldn't be instant idlis, would they??? Anyway the choice it yours..Try these healthy idlis and decide for yourself..


Quinoa 1 cup
Rolled oats 1 cup
Rava/Sooji/Semolina 1/2 cup
Fresh yogurt/curd  3 - 4 cups
Coriander leaves- 2 tbsp chopped finely (Optional)
Baking Soda- 1 tsp
Salt to taste
Seasoning(Oil 2 tsp, Mustard seeds 1/2 tsp, Urad dal 1/2 tsp, Channa dal- 1/2 tsp, Green chilli 2 chopped finely)

Ragi Flour, Fine Wheat Rava etc can be added in too to make it a little more healthy.
Lots of veggies can be finely chopped and sauteed in the seasoning like in Instant Rava Idli.

Method Of Preparation - 

Roast quinoa , Sooji and Rolled oats separately until they turn light brown.

Coarse grind quinoa and oats.

In a heated sauce pan, add oil and the rest of the seasoning. Fry till the dals are light brown.

In a mixing bowl, add the coarsely ground quinoa and oats, sooji, salt, the seasoning, soda and mix well. 

Whisk the yogurt with a about 1/4 cup of water to make it smooth.

To the quinoa mixture add the whisked yogurt and gently mix without any lumps. Make it in the consistency of idli batter. Let it soak for about 10-15 min. (The longer the better, but the yogurt would get soaked up. So keep some extra yogurt handy to add in just in case!)

Spray a little oil on the idli moulds and pour the batter into them and steam for about 10-15 min. Leave it for about 5 min to settle down and serve. 

Enjoy with peanut chutney and/or sambar.

Sending these healthy and delicious idlis to 'Bookmarked Recipes' Event hosted by Aipi and Priya Mitharwal and also to Umm Mymoonah's 'Anyone can cook'.

Preparation Time 30 min
Makes 16-18 idls

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